Traditional Chinese medicine composition comprising dried tangerine peels and dark tea for treating diabetes and preparation method thereof

Abstract

A traditional Chinese medicine composition for treating diabetes and a preparation method thereof, the composition comprises dried tangerine peels and dark tea. The preparation method utilizes Pu'er tea to shuffle placement with the dried tangerine peels to preserve the dried tangerine peels, mixes different kinds of dried tangerine peels of different aging years, adds the mixed dried tangerine peels with pile-fermented black tea, presses the mixed black tea into tea bricks, and secondarily-ferments the tea bricks, then ages the secondary fermented tea bricks for two years.

Claims

1. A composition for treating diabetes, comprising a mixture of fermented dried tangerine peels and dark tea formed by joint secondary fermentation, wherein in said mixture, the fermented dried tangerine peels are 5 parts by weight to 30 parts by weight and the dark tea is 95 parts by weight to 70 parts by weight, and wherein said fermented dried tangerine peels are a blend of green, yellow-green and yellow-red tangerine peels, with a ratio of 30 parts by weight of said green tangerine peels, 35 parts by weight of said yellow-green tangerine peels and 35 parts by weight of said yellow-red tangerine peels, and said dark tea is a blend of tea leaves from wild tea trees and human-planted tea trees with a ratio of 10 parts by weight of wild tea leaves and 90 parts by weight of human-planted tea leaves.

2. The composition for treating diabetes according to claim 1, wherein in said mixture of fermented dried tangerine peels and dark tea, the fermented dried tangerine peels are 20 parts by weight, and the dark tea is 80 parts by weight.

3. The composition for treating diabetes according to claim 1, wherein said fermented dried tangerine peels are a mixture of variety of peels aged from 5 years to 15 years, or above 15 years.

4. The composition for treating diabetes according to claim 3, wherein said fermented dried tangerine peels are in a ratio of 35% weight percent of 5 to 6 year-old said dried tangerine peels, 25% weight percent 7 to 8 year-old said dried tangerine peels, 20% weight percent 9 to 10 year-old said dried tangerine peels, 12% weight percent 11 to 12 year-old said dried tangerine peels, 5% weight percent 13 to 14 year-old said dried tangerine peels, and 3% 15 or more year-old said dried tangerine peels.

5. The composition for treating diabetes according to claim 1, wherein said dark tea consists of at least one of Jinfu tea, Fu tea, Qianliang tea, Bailiang tea, and a combination thereof.

6. A method for preparing a composition that comprises a mixture of fermented dried tangerine peels and dark tea formed by joint secondary fermentation, wherein in said mixture, the fermented dried tangerine peels are 5 parts by weight to 30 parts by weight and the dark tea is 95 parts by weight to 70 parts by weight, and wherein said fermented dried tangerine peels are a blend of green, yellow-green and yellow-red tangerine peels, with a ratio of 30 parts by weight of said green tangerine peels, 35 parts by weight of said yellow-green tangerine peels and 35 parts by weight of said yellow-red tangerine peels, and said dark tea is a blend of tea leaves from wild tea trees and human-planted tea trees with a ratio of 10 parts by weight of wild tea leaves and 90 parts by weight of human-planted tea leaves, said method comprising: mixing 5 parts by weight to 30 parts by weight of dried tangerine peels with 95 parts by weight to 70 parts of pile-fermented black tea; pressing mixed dried tangerine peels and pile-fermented black tea into tea bricks; and undertaking a secondary fermentation of the tea bricks thereby forming said mixture of fermented dried tangerine peels and dark tea.

7. A composition comprising a mixture of fermented dried tangerine peels and dark tea formed by joint secondary fermentation, wherein in said mixture, the fermented dried tangerine peels are 5 parts by weight to 30 parts by weight and the dark tea is 95 parts by weight to 70 parts by weight, and wherein said fermented dried tangerine peels are a blend of green, yellow-green and yellow-red tangerine peels, with a ratio of 30 parts by weight of said green tangerine peels, 35 parts by weight of said yellow-green tangerine peels and 35 parts by weight of said yellow-red tangerine peels, and said dark tea is a blend of tea leaves from wild tea trees and human-planted tea trees with a ratio of 10 parts by weight of wild tea leaves and 90 parts by weight of human-planted tea leaves; and wherein said mixture of fermented dried tangerine peels and dark tea is obtained by: mixing 5 parts by weight to 30 parts by weight of dried tangerine peels with 95 parts by weight to 70 parts of pile-fermented black tea; pressing mixed dried tangerine peels and pile-fermented black tea into tea bricks; and undertaking a secondary fermentation of the tea bricks thereby forming said mixture of fermented dried tangerine peels and dark tea.

8. The composition for treating diabetes according to claim 7, wherein in said mixture of fermented dried tangerine peels and dark tea, the fermented dried tangerine peels are 20 parts by weight, and the dark tea is 80 parts by weight.

9. The composition for treating diabetes according to claim 7, wherein said dark tea consists of at least one of Jinfu tea, Fu tea, Qianliang tea, Bailiang tea, and a combination thereof.

Description

EXAMPLE 1

(1) The preparation method of the medicine composition of the present invention comprises steps of: selecting different types of mandarin oranges, preferably mandarin oranges from Xinhui county, Guangdong province, China, with green skin, yellow-green skin and yellow-red skin; drying the fruits in the natural conditions, when they lose 10-30% of juice, peeling the skins to obtain the peels of citrus fruits, aging the obtained peels of citrus fruits for 3 years to make them become the green tangerine peels, yellow-green tangerine peels and yellow-red tangerine peels, preserving (Yang Pi) the above-mentioned dried tangerine peels, respectively, by shuffling placement of the dried tangerine peels with ripened Pu'er tea in a porcelain jar under the mixing ratio of 3 parts (by weight) of dried tangerine peels and 1 part (by weight) of ripened Pu'er tea to perform trans-contamination for 2 to 3 years, after the trans-contamination, picking out the preserved tangerine peels from the ripened Pu'er tea, blending the preserved green tangerine peels, the yellow-green tangerine peels and the yellow-red tangerine peels in the ratio of 30 parts (by weight) of green tangerine peels, 35 parts (by weight) of yellow-green tangerine peels and 35 parts (by weight) of yellow-red tangerine peels, whose aged times vary from 5 to 15 years or even more than 15 years, wherein the dried tangerine peels of 5 to 6 years old accounts for 35% (by weight), the dried tangerine peels of 7 to 8 years old accounts for 25% (by weight), the dried tangerine peels of 9 to 10 years old accounts for 20% (by weight), the dried tangerine peels of 11 to 12 years old accounts for 12% (by weight), the dried tangerine peels of 13 to 14 years old accounts for 5% (by weight), and the dried tangerine peels of 15 years old or more than 15 years old accounts for 3% (by weight), breaking the blended dried tangerine peels into small chips for future use; selecting fresh tea leaves from the wild tea tree and fresh tea leaves from human planted tea tree, leaving and aging the tea leaves for about 3 years, then blending the aged wild tea leaves and the aged human planting tea leaves, pile-fermenting the blended wild tea leaves and human planting tea leaves to make them as black tea, after finishing the pile-fermentation, leaving and aging the black tea for 2 to 5 years, then adding 10 parts (by weight) of above-mentioned broken dried tangerine peels into the black tea, then pressing, in the presence of hot steam, the mixture into tea bricks, after making the tea bricks, conducting the secondary fermentation (post-fermentation), and again aging the tea bricks for about another 2 years. The obtained dark tea brick can be used as the medical composition to cure diabetes.

EXAMPLE 2

(2) The preparation method of the medical composition of the present invention comprises steps of: selecting different types of mandarin oranges, preferably mandarin oranges from Xinhui county, Guangdong province China, with green skin, yellow-green skin and yellow-red skin; drying the fruits in the natural conditions, when they lose 10-30% of juice, peeling the skins to obtain the peels of citrus fruits, aging the obtained peels of citrus fruits for 3 years to make them become the green tangerine peels, yellow-green tangerine peels and yellow-red tangerine peels, preserving (Yang pi) the above-mentioned dried tangerine peels, respectively, by shuffling placement of the dried tangerine peels with ripened Pu'er tea in a porcelain jar under the mixing ratio of 3 parts (by weight) of dried tangerine peels and 1 part (by weight) of ripened Pu'er tea to perform trans-contamination for 2 to 3 years, after the trans-contamination, picking out the preserved tangerine peels from the ripened Pu'er tea, blending the preserved green tangerine peels, the yellow-green tangerine peels and the yellow-red tangerine peels in the ratio of 30 parts (by weight) of green tangerine peels, 35 parts (by weight) of yellow-green tangerine peels and 35 parts (by weight) of yellow-red tangerine peels, whose aged times vary from 5 to 15 years or even more than 15 years, wherein the dried tangerine peels of 5 to 6 years old accounts for 35% (by weight), the dried tangerine peels of 7 to 8 years old accounts for 25% (by weight), the dried tangerine peels of 9 to 10 years old accounts for 20% (by weight), the dried tangerine peels of 11 to 12 years old accounts for 12% (by weight), the dried tangerine peels of 13 to 14 years old accounts for 5% (by weight), and the dried tangerine peels of 15 years old or more than 15 years old accounts for 3% (by weight), breaking the blended dried tangerine peels into small chips for future use; selecting fresh tea leaves from the wild tea tree and fresh tea leaves from human planted tea tree, leaving and aging the tea leaves for about 3 years, then blending the aged wild tea leaves and the aged human planting tea leaves, pile-fermenting the blended wild tea leaves and human planting tea leaves to make them as black tea, after finishing the pile-fermentation, leaving and aging the black tea for 2 to 5 years, then adding 10 parts (by weight) of above-mentioned treated dried tangerine peels into the black tea, then pressing, in the presence of hot steam, the mixture into tea bricks, after making the tea bricks, conducting the secondary fermentation (post-fermentation), again aging the tea bricks for about another 2 years, pulling apart the tea bricks into loose tea leaves, exposing the loosed tea leaves in the air for about 30 days for oxidation, after the oxidation, breaking them into small chips or power, then adding another 10 parts (by weight) of the prepared particles or power of blended tangerine peels into the smashed tea particles or tea powder. And the obtained particled or powdered composition can be either directly used as medicine for treating diabetes, or used to further make tea bags for the convenience of taking along with.

EXAMPLE 3

(3) The method for preparing the medicine composition comprising dried tangerine peels and Jinfu tea of the present invention comprises: preparation of dried tangerine peels, preparation of dark tea, blend of the dried tangerine peels and the dark tea, and age of the tea bricks comprising the dried tangerine peels and dark tea.

(4) 1. Preparation of Dried Tangerine Peels

(5) (1) Citrus fruits are placed indoors for 3 days or more after being picked so as to let the water in the citrus fruits loose to about 10-30% by cool breeze and to let the fruit skin absorb, as much as possible, the fruit juice;

(6) (2) The fleshes of citrus fruits are scooped out and the skins of citrus fruits are peeled off;

(7) (3) The peels of citrus fruits are dried under the sun;

(8) (4) The peels of citrus fruits need to be turned over at least once during the drying process and after the turn-over, continue to be dried for about 5 days until they are completely dried;

(9) (5) The dried peels of citrus fruits are placed and stored in a place at a temperature slightly higher than the average room temperature, such as placing them on the top floor of a house;

(10) (6) The newly dried peels of citrus fruits need to be covered with moisture-proof woolen blanket or other moisture-proof covers during humid climate;

(11) (7) Dehumidifiers should be used to dehumidify when the humidity is very high;

(12) (8) The peels of citrus fruits need to be dried under the sun again in the following summer time for 2 to 3 hours;

(13) (9) After the secondary-time drying, the peels of citrus fruits are, again, put in a place with a temperature slightly higher than room temperature, such as the top floor of a house;

(14) (10) The peels of citrus fruits after being dried for the secondary time are covered with moisture-proof woolen blanket or other moisture-proof covers during humid climate;

(15) (11) The peels of citrus fruits are dried under the sun for 2 to 3 hours again (the third time of drying of peels of citrus fruits) in the summer of the third year;

(16) (12) The peels of citrus fruits after being dried for 3 times can be stored in a place of an average room temperature, but should not be placed in a cool and high humidity room, such as a basement;

(17) (13) The peels of citrus fruits are dried again in the sun for 2 to 3 hours in summer time of the fourth year;

(18) (14) When the peels of citrus fruits are then stored to the autumn of the fourth year, they become dried tangerine peels, and the total aging time for the peels of citrus fruits should be 3 years or more;

(19) (15) The dried tangerine peels are placed into a porcelain jar with Yunnan ripened Pu'er tea at the ratio of 3:1 (by weight), and are preserved (Yang pi) for 2 to 3 years, resulting in the fact that the dried tangerine peels can fully generate flavonoids and various beneficial substances after the mutual absorption and trans-contamination between them in the porcelain jar;
(16) After the above-mentioned preservation, the dried tangerine peels are picked out from the Yunnan ripened Pu'er tea;
(17) The preserved dried tangerine peels are further aged for some different years, to become dried tangerine peels of 5 years old to 15 years old or more than 15 years old.

(20) After the above-mentioned preparation, the dried tangerine peels are ready to be used as the raw materials of the traditional Chinese medicine composition in the present invention.

(21) 2. Preprocessing of Dark Tea

(22) (1) Collecting fresh tea leaves from the wild tea tree and fresh tea leaves from human planted tea tree in Anhua county, Hunan province of China, leaving and aging them for about 3 years, after the above-mentioned aging, pile-fermenting the wild tea leaves and human planting tea leaves, respectively, after finishing the pile-fermentation, again leaving and aging them for about 2 to 5 years;
(2) Blending the wild tea leaves and human planting tea leaves at the ratio of 1:9 (by weight);
(3) The mixture of the human planting tea leaves and wild tea leaves is further aged for 2 to 5 years for future use.
3. Mixing of the Dried Tangerine Peels and Black Tea
(1) The dried tangerine peels of 5 to 15 years old are smashed into small chips for use;
(2) The flaked dried tangerine peels are mixed with the above-mentioned blended and 2 to 5 years aged black tea at the ratio of 1:9 (by weight) in dog days in summer, wherein the black tea aged for 2 years accounts for 40% (by weight), the black tea aged for 3 years accounts for 30% (by weight), the Black tea aging for 4 years accounts for 20% (by weight), and the black tea aged for 5 years accounts for 10% (by weight);
(3) The mixture is pressed into tea brick in the presence of steam;
(4) The pressed tea brick comprising dried tangerine peels and black tea undergoes secondary fermentation at the temperature of 28 to 30° C. and under the relative humidity of 60-70%; during the process of the secondary fermentation, the tea brick is moisturized every for 2 days until “golden flower” blooms, and becomes Jinfu tea.
4. Further Aging Process of the Tea Brick
(1) The tea brick comprising dried tangerine peels and dark tea is aged in a storehouse with a temperature slightly higher than room temperature for half a year in order to let the tea brick further produce fermented substances after the secondary fermentation;
(2) Then the tea brick comprising dried tangerine peels and dark tea is placed into a porcelain jar with some dried tangerine peels of 5 years or more old at the mixing ratio of 8 to 2 (by weight), and the tea bricks are aged for 1.5 years so that the tea bricks can contact with the old tangerine peels to absorb beneficial substances and probiotic bacteria from the old tangerine peels.

(23) Then the tea bricks can be either directly used as medical composition or further packaged as tea bags for diabetes patients to brew and drink.

EXAMPLE 4

(24) The method for preparing the medical composition comprising dried tangerine peels and Jinfu tea of the present invention comprises: preparation of dried tangerine peels, preparation of dart tea, blend of the dried tangerine peels and the dark tea, age of the tea bricks comprising the dried tangerine peels and dark tea, and addition of 10 parts (by weight) of dried tangerine peels.

(25) 1. Preparation of Dried Tangerine Peels

(26) (1) Citrus fruits are placed indoors for 3 days or more after being picked so as to let the water in the citrus fruits loose to about 10-30% by cool breeze and to let the fruit skin absorb, as much as possible, the fruit juice;

(27) (2) The fleshes of citrus fruits are scooped out and the skins of citrus fruits are peeled off;

(28) (3) The peels of citrus fruits are dried under the sun;

(29) (4) The peels of citrus fruits need to be turned over at least once during the drying process and after the turn-over, continue to be dried for about 5 days until they are completely dried;

(30) (5) The dried peels of citrus fruits are placed and stored in a place at a temperature slightly higher than the average room temperature, such as placing them on the top floor of a house;

(31) (6) The newly dried peels of citrus fruits need to be covered with moisture-proof woolen blanket or other moisture-proof covers in the humid climate;

(32) (7) Dehumidifiers should be used to dehumidify when the humidity is very high;

(33) (8) The peels of citrus fruits need to be dried again in the following summer time for 2 to 3 hours;

(34) (9) After the secondary-time drying, the peels of citrus fruits are, again, put in a place with a temperature slightly higher than room temperature, such as the top floor of a house;

(35) (10) The peels of citrus fruits after being dried for the secondary time are covered with moisture-proof woolen blanket or other moisture-proof covers in the humid climate;

(36) (11) The peels of citrus fruits are dried under the sun for 2 to 3 hours again (the third time of drying of peels of citrus fruits) in the summer of the third year;

(37) (12) The peels of citrus fruits after being dried for 3 times can be placed in a place of an average room temperature, but should not be placed in a cool and high humidity room, such as a basement;

(38) (13) The peels of citrus fruits are dried again in the sun for 2 to 3 hours in summer time of the fourth year;

(39) (14) When the peels of citrus fruits are then stored to the autumn of the fourth year, they become dried tangerine peels, and the total aging time for the peels of citrus fruits should be 3 years or more;

(40) (15) The dried tangerine peels are placed into a porcelain jar with Yunnan ripened Pu'er tea at the ratio of 3:1 (by weight), and are preserved (Yang pi) for 2 to 3 years, resulting in the fact that the dried tangerine peels can fully generate flavonoids and various beneficial substances after the mutual absorption and trans-contamination between them in the porcelain jar;
(16) After the above-mentioned preservation, the dried tangerine peels are picked out from the Yunnan ripened Pu'er tea;
(17) The preserved dried tangerine peels are further aged for some different years, to become dried tangerine peels of 5 years old to 15 years old or more than 15 years old.

(41) After the above-mentioned preparation, the dried tangerine peels are ready to be used as the raw materials of the traditional Chinese medicine composition in the present invention.

(42) 2. Preprocessing of Dark Tea

(43) (1) Collecting fresh tea leaves from the wild tea tree and fresh tea leaves from human planted tea tree in Anhua county, Hunan province of China, leaving and aging them for about 3 years, after the above-mentioned aging, pile-fermenting the wild tea leaves and human planting tea leaves, respectively, after finishing the pile-fermentation, again leaving and aging them for about 2 to 5 years;
(2) Blending the wild tea leaves and human planting tea leaves at the ratio of 1:9 (by weight);
(3) The mixture of the human planting tea leaves and wild tea leaves is further aged for 2 to 5 years for future use.
3. Mixing of the Dried Tangerine Peels and the Aged Tea Leaves
(1) The dried tangerine peels of 5 to 15 years old are smashed into small chips for use;
(2) The flaked dried tangerine peels are mixed with the above-mentioned blended and 2 to 5 years aged tea leaves at the ratio of 1 to 9 (by weight) in dog days in summer, wherein the black tea aged for 2 years accounts for 40% (by weight), the black tea aged for 3 years accounts for 30% (by weight), the black tea aging for 4 years accounts for 20% (by weight), and the black tea aged for 5 years accounts for 10% (by weight);
(3) The mixture is pressed into tea brick in the presence of steam;
(4) The pressed tea brick comprising dried tangerine peels and black tea undergoes secondary fermentation at the temperature of 28 to 30° C. and under the relative humidity of 60-70%; during the process of the secondary fermentation, the tea brick is moisturized every for 2 days until “golden flower” blooms, and becomes Jinfu tea.
4. Further Aging Process of the Tea Brick
(1) The tea brick comprising dried tangerine peels and dark tea is aged in a storehouse with a temperature slightly higher than room temperature for half a year in order to let the tea brick further produce fermented substances after the secondary fermentation;
(2) Then the tea brick comprising dried tangerine peels and dark tea is placed into a porcelain jar with some dried tangerine peels of 5 years or more old at the mixing ratio of 8 to 2 (by weight), and the tea bricks are aged for 1.5 years so that the tea bricks can contact with the old tangerine peels to absorb beneficial substances and probiotic bacteria from the old tangerine peels.
5. Addition of Dried Tangerine Peels
(1) The 2-year aged tea brick comprising dried tangerine peels and dark tea is pulled apart;
(2) The loosed tea leaves are left in the air and oxidized naturally for 30 days at the room temperature;
(3) 10 parts (by weight) of dried tangerine peels of more than 10 years are smashed into particles or powder; and
(4) The dried tangerine peels smashed into particles or powder are mixed with the loose tea leaves.

(44) Then the mixture can be either directly used as medical composition or further packaged as tea bags for diabetes patients to brew and drink.

EXAMPLE 5

(45) The method for preparing the medical composition comprising dried tangerine peels and Qiangliang tea or Bailiang tea of the present invention comprises: preparation of dried tangerine peels, preparation of dart tea, blend of the dried tangerine peels and the black tea, and age of the tea bricks comprising the dried tangerine peels and dark tea.

(46) 1. Preparation of Dried Tangerine Peels

(47) (1) Citrus fruits are placed indoors for 3 days or more after being picked so as to let the water in the citrus fruits loose to about 10-30% by cool breeze and to let the fruit skin absorb, as much as possible, the fruit juice;

(48) (2) The fleshes of citrus fruits are scooped out and the skins of citrus fruits are peeled off;

(49) (3) The peels of citrus fruits are dried under the sun;

(50) (4) The peels of citrus fruits need to be turned over at least once during the drying process and after the turn-over, continue to be dried for about 5 days until they are completely dried;

(51) (5) The dried peels of citrus fruits are placed and stored in a place at a temperature slightly higher than the average room temperature, such as placing them on the top floor of a house;

(52) (6) The newly dried peels of citrus fruits need to be covered with moisture-proof woolen blanket or other moisture-proof covers in the humid climate;

(53) (7) Dehumidifiers should be used to dehumidify when the humidity is very high;

(54) (8) The peels of citrus fruits need to be dried again in the following summer time for 2 to 3 hours;

(55) (9) After the secondary-time drying, the peels of citrus fruits are, again, put in a place with a temperature slightly higher than room temperature, such as the top floor of a house;

(56) (10) The peels of citrus fruits after being dried for the secondary time are covered with moisture-proof woolen blanket or other moisture-proof covers in the humid climate;

(57) (11) The peels of citrus fruits are dried under the sun for 2 to 3 hours again (the third time of drying of peels of citrus fruits) in the summer of the third year;

(58) (12) The peels of citrus fruits after being dried for 3 times can be placed in a place of an average room temperature, but should not be placed in a cool and high humidity room, such as a basement;

(59) (13) The peels of citrus fruits are dried again in the sun for 2 to 3 hours in summer time of the fourth year;

(60) (14) When the peels of citrus fruits are then stored to the autumn of the fourth year, they become dried tangerine peels, and the total aging time for the peels of citrus fruits should be 3 years or more;

(61) (15) The dried tangerine peels are placed into a porcelain jar with Yunnan ripened Pu'er tea at the ratio of 3:1 (by weight), and are preserved (Yang pi) for 2 to 3 years, resulting in the fact that the dried tangerine peels can fully generate flavonoids and various beneficial substances after the mutual absorption and trans-contamination between them in the porcelain jar;
(16) After the above-mentioned preservation, the dried tangerine peels are picked out from the Yunnan ripened Pu'er tea;
(17) The preserved dried tangerine peels are further aged for some different years, to become dried tangerine peels of 5 years old to 15 years old or more than 15 years old.

(62) After the above-mentioned preparation, the dried tangerine peels are ready to be used as the raw materials of the traditional Chinese medicine composition in the present invention.

(63) 2. Preprocessing of Dark Tea

(64) (1) Collecting fresh tea leaves from the wild tea tree and fresh tea leaves from human planted tea tree in Anhua county, Hunan province of China, leaving and aging them for about 3 years, after the above-mentioned aging, pile-fermenting the wild tea leaves and human planting tea leaves, respectively, after finishing the pile-fermentation, again leaving and aging them for about 2 to 5 years;
(2) Blending the wild tea leaves and human planting tea leaves at the ratio of 1:9 (by weight);
(3) The mixture of the human planting tea leaves and wild tea leaves is further aged for 2 to 5 years for future use.
3. Mixing of the Dried Tangerine Peels and Black Tea
(1) The dried tangerine peels of 5 to 15 years old are smashed into small chips for use;
(2) The flaked dried tangerine peels are mixed with the above-mentioned blended and 2 to 5 years aged black tea at the ratio of 1 to 9 (by weight) in Spring and Autumn, wherein the black tea aged for 2 years accounts for 40% (by weight), the black tea aged for 3 years accounts for 30% (by weight), the black tea aging for 4 years accounts for 20% (by weight), and the black tea aged for 5 years accounts for 10% (by weight);
(3) The mixture is pressed into tea columns in the presence of steam, and the tea columns are wrapped up with dried reed leaves;
(4) The pressed and wrapped tea columns undergoes secondary fermentation in open air in Spring and Autumn time for about 50 days until the tea columns bloom “golden flower”.
4. Further Aging Process of the Tea Columns
(1) The tea columns comprising dried tangerine peels and dark tea are aged in a storehouse with a temperature slightly higher than room temperature for half a year in order to let the tea brick further produce fermented substances after the secondary fermentation;
(2) Then the tea columns comprising dried tangerine peels and dark tea are placed into porcelain jars with some dried tangerine peels of 5 or more years old at the mixing ratio of 8 to 2 (by weight), and the tea columns are aged for 1.5 years so that the tea columns can contact with the old tangerine peels to absorb beneficial substances and probiotic bacteria from the old tangerine peels.

(65) Then the tea columns can be either directly used as medical composition or further packaged as tea bags for diabetes patients to brew and drink.

EXAMPLE 6

(66) The method for preparing the medical composition comprising dried tangerine peels and Qiangliang tea or Bailiang tea of the present invention comprises: preparation of dried tangerine peels, preparation of dart tea, blend of the dried tangerine peels and the black tea, age of the tea bricks comprising the dried tangerine peels and dark tea, and addition of 10 parts (by weight) of dried tangerine peels.

(67) 1. Preparation of Dried Tangerine Peels

(68) (1) Citrus fruits are placed indoors for 3 days or more after being picked so as to let the water in the citrus fruits loose to about 10-30% by cool breeze and to let the fruit skin absorb, as much as possible, the fruit juice;

(69) (2) The fleshes of citrus fruits are scooped out and the skins of citrus fruits are peeled off;

(70) (3) The peels of citrus fruits are dried under the sun;

(71) (4) The peels of citrus fruits need to be turned over at least once during the drying process and after the turn-over, continue to be dried for about 5 days until they are completely dried;

(72) (5) The dried peels of citrus fruits are placed and stored in a place at a temperature slightly higher than the average room temperature, such as placing them on the top floor of a house;

(73) (6) The newly dried peels of citrus fruits need to be covered with moisture-proof woolen blanket or other moisture-proof covers in the humid climate;

(74) (7) Dehumidifiers should be used to dehumidify when the humidity is very high;

(75) (8) The peels of citrus fruits need to be dried again in the following summer time for 2 to 3 hours;

(76) (9) After the secondary-time drying, the peels of citrus fruits are, again, put in a place with a temperature slightly higher than room temperature, such as the top floor of a house;

(77) (10) The peels of citrus fruits after being dried for the secondary time are covered with moisture-proof woolen blanket or other moisture-proof covers in the humid climate;

(78) (11) The peels of citrus fruits are dried under the sun for 2 to 3 hours again (the third time of drying of peels of citrus fruits) in the summer of the third year;

(79) (12) The peels of citrus fruits after being dried for 3 times can be placed in a place of an average room temperature, but should not be placed in a cool and high humidity room, such as a basement;

(80) (13) The peels of citrus fruits are dried again in the sun for 2 to 3 hours in summer time of the fourth year;

(81) (14) When the peels of citrus fruits are then stored to the autumn of the fourth year, they become dried tangerine peels, and the total aging time for the peels of citrus fruits should be 3 years or more;

(82) (15) The dried tangerine peels are placed into a porcelain jar with Yunnan ripened Pu'er tea at the ratio of 3:1 (by weight), and are preserved (Yang pi) for 2 to 3 years, resulting in the fact that the dried tangerine peels can fully generate flavonoids and various beneficial substances after the mutual absorption and trans-contamination between them in the porcelain jar;
(16) After the above-mentioned preservation, the dried tangerine peels are picked out from the Yunnan ripened Pu'er tea;
(17) The preserved dried tangerine peels are further aged for some different years, to become dried tangerine peels of 5 years old to 15 years old or more than 15 years old.

(83) After the above-mentioned preparation, the dried tangerine peels are ready to be used as the raw materials of the traditional Chinese medicine composition in the present invention.

(84) 2. Preprocessing of Dark Tea

(85) (1) Collecting fresh tea leaves from the wild tea tree and fresh tea leaves from human planted tea tree in Anhua county, Hunan province of China, leaving and aging them for about 3 years, after the above-mentioned aging, pile-fermenting the wild tea leaves and human planting tea leaves, respectively, after finishing the pile-fermentation, again leaving and aging them for about 2 to 5 years;
(2) Blending the wild tea leaves and human planting tea leaves at the ratio of 1:9 (by weight);
(3) The mixture of the human planting tea leaves and wild tea leaves is further aged for 2 to 5 years for future use.
3. Mixing of the Dried Tangerine Peels and the Black Tea Leaves
(1) The dried tangerine peels of 5 to 15 years old are smashed into small chips for use;
(2) The flaked dried tangerine peels are mixed with the above-mentioned blended and 2 to 5 years aged black tea at the ratio of 1 to 9 (by weight) in Spring and Autumn, wherein the black tea aged for 2 years accounts for 40% (by weight), the black tea aged for 3 years accounts for 30% (by weight), the black tea aging for 4 years accounts for 20% (by weight), and the black tea aged for 5 years accounts for 10% (by weight);
(3) The mixture is pressed into tea columns in the presence of steam, and the tea columns are wrapped up with dried reed leaves;
(4) The pressed and wrapped tea columns undergoes secondary fermentation in open air in Spring and Autumn time for about 50 days until the tea columns bloom “golden flower”.
4. Further Aging Process of the Tea Columns
(1) The tea columns comprising dried tangerine peels and dark tea are aged in a storehouse with a temperature slightly higher than room temperature for half a year in order to let the tea brick further produce fermented substances after the secondary fermentation;
(2) Then the tea columns comprising dried tangerine peels and dark tea are placed into porcelain jars with some dried tangerine peels of 5 or more years old at the mixing ratio of 8 to 2 (by weight), and the tea columns are aged for 1.5 years so that the tea columns can contact with the old tangerine peels to absorb beneficial substances and probiotic bacteria from the old tangerine peels.
5. Addition of Dried Tangerine Peels
(1) The 2-year aged tea columns comprising dried tangerine peels and dark tea are pulled apart;
(2) The loosed tea leaves are left in the air and oxidized naturally for 30 days at room temperature;
(3) 10 parts (by weight) of dried tangerine peels of more than 10 years old are smashed into particles or powder; and
(4) The dried tangerine peels smashed into particles or powder are mixed with the loose tea leaves.

(86) Then the mixture can be either directly used as medical composition or further packaged as tea bags for diabetes patients to brew and drink.

Clinical Experiment Examples

(87) Case 1

(88) Patient: male, 43 years old,

(89) Oct. 23, 2016: fasting blood glucose was 8.9 mml. The patient administrated metformin, three times a day, one tablet each time before meals.

(90) Oct. 24, 2016: the value of fasting blood glucose was 7.5 mml, with administration of metformin.

(91) Oct. 25, 2016: the value of fasting blood glucose was 7.4 mml, with administration of metformin.

(92) Oct. 26, 2016: the value of fasting blood glucose was 8.3 mml, with administration of metformin. The patient had a big dinner and drunk wine in the evening of October 25.

(93) Oct. 27 to Oct. 28, 2016: the test of blood glucose was not performed, and the metformin was administrated as usual.

(94) Oct. 29, 2016: the value of fasting blood glucose was 6.8 mml, and the traditional Chinese medicine tea drinks of the present invention were administrated twice a day, each time 5 grams of the tea, with the continuation of administration of the metformin.

(95) Oct. 30, 2016: the value of fasting blood glucose was 6.2 mml, and the traditional Chinese medicine tea drinks of the present invention was continued to be administrated together with the administration of the metformin.

(96) Oct. 31 to Nov. 4, 2016: the test of blood glucose was not performed, and the traditional Chinese medicine tea drinks of the present invention was continued to be administrated together with the administration of chemical medicine.

(97) Nov. 5, 2016: the value of fasting blood glucose was 5.5 mml, and the tea drinks of the present invention were administrated without administrating the traditional Chinese medicine tea drinks of the present invention.

(98) Nov. 6 to Nov. 12, 2016: the test of blood glucose was not performed, and the traditional Chinese medicine tea drinks of the present invention was continued to be administrated together with the administration of chemical medicine.

(99) Nov. 13, 2016: the value of fasting blood glucose measured by a blood glucose meter was 6.5 mml, and the traditional Chinese medicine tea drinks of the present invention were administrated together with the administration of chemical medicine.

(100) Nov. 14 to Nov. 19, 2016: the test of blood glucose was not performed, and the traditional Chinese medicine tea drinks of the present invention was continued to be administrated without the administration of chemical medicine.

(101) Nov. 20, 2016: the value of fasting blood glucose was 6.3 mml, and the traditional Chinese medicine tea drinks of the present invention were administrated without administrating chemical medicine.

(102) Nov. 21, 2016: the test of blood glucose was not performed, and the traditional Chinese medicine tea drinks of the present invention were administrated without administrating chemical medicine.

(103) Nov. 22, 2016: the value of fasting blood glucose was 6.6 mml, and the traditional Chinese medicine tea drinks of the present invention were administrated without administrating chemical medicine.

(104) Nov. 23 to Nov. 25, 2016: the test of blood glucose was not performed from, and the traditional Chinese medicine tea drinks of the present invention were administrated without administrating chemical medicine.

(105) Nov. 26, 2016: the value of fasting blood glucose measured by a blood glucose meter was 7.1 mml, and the traditional Chinese medicine tea drinks of the present invention were administrated without administrating chemical medicine.

(106) Nov. 27, 2016: the value of fasting blood glucose measured by a blood glucose meter was 7.0 mml, and the traditional Chinese medicine tea drinks of the present invention were administrated without administrating chemical medicine.

(107) Nov. 28, 2016: the value of fasting blood glucose measured by a blood glucose meter was 6.3 mml, and the traditional Chinese medicine tea drinks of the present invention were administrated without administrating chemical medicine.

(108) Nov. 29, 2016: the value of fasting blood glucose measured by a blood glucose meter was 6.3 mml, and the traditional Chinese medicine tea drinks of the present invention were administrated without administrating chemical medicine.

(109) Nov. 30 to Dec. 25, 2016: the test of blood glucose was not performed, and the traditional Chinese medicine tea drinks of the present invention were administrated without administrating chemical medicine during that period.

(110) Dec. 3, 2016: the value of fasting blood glucose was 5.3 mml, and the traditional Chinese medicine tea drinks of the present invention were administrated without administrating chemical medicine. On the previous day, the patient only ate little starch food but vegetables for the supper in the evening.

(111) From the above-mentioned examples, it was found that the measured average value of blood glucose was 7.5 mml with the administration of metformin during 9 days from October 20 to October 29.

(112) The measured average value of blood glucose was 6.1 mml with the joint administration of metformin and the traditional Chinese medicine tea drinks of the present invention during 22 days from October 29 to November 19.

(113) The measured average value of blood glucose was 6.4 mml with only the administration of the traditional Chinese medicine tea drinks during 14 days from November 20 to December 13. The blood glucose value increased from 6.3 mml to the highest 7.1 mml in the first few days, and then decreased to about 6 mml a week later. It suggested only used the tea drinks of the present invention is similar to, if not better, the effect of the joint administration of metformin and the traditional Chinese medicine tea drinks of the present invention. The lowest value of 5.3 mml was observed in the experiment during the period when the tea drinks of the present invention were only used.

(114) The metformin acts on gastrointestinal tract, and is essentially lack of long-lasting blood glucose decreasing effect because the glucose absorption to intestinal tract can be reduced by administration with meals. The patient of the above-mentioned case was not administrated with metformin from November 20 to December 3, totally 2 weeks, and the test results should not be interfered by the lasting effects of metformin during that period.

(115) Case 2

(116) Subject: The patient is a 52-year-old male, who has a long history of diabetes. Before drinking the traditional Chinese medicine tea drinks of the present invention, the subject administrated hypoglycemic agents (metformin) for long before each meal, each time 2 tablets.
Test results (measured on empty stomach at 7 o'clock in the morning)

(117) TABLE-US-00001 (Administration of metformin, only) Aug. 24, 2016: 9.4 mml Aug. 28, 2016: 9.9 mml Sep. 3, 2016: 12.5 mml Sep. 11, 2016: 8.7 mml Sep. 23, 2016: 11.6 mml Oct. 1, 2016: 11 mml Oct. 4, 2016: 12.7 mml Oct. 11, 2016: 15.9 mml Oct. 24, 2016: 19.5 mml Nov. 1, 2016: 14.5 mml Nov. 5, 2016: 13.4 mml Nov. 10, 2016: 11.1 mml Nov. 13, 2016: 13 mml Nov. 18, 2016: 14 mml Nov. 20, 2016: 8.5 mml Nov. 27, 2016: 9.4 mml Dec. 2, 2016: 11.8 mml Dec. 9, 2016: 12.6 mml Dec. 14, 2016: 11.9 mml Dec. 18, 2016: 12.3 mml Dec. 24, 2016: 12.5 mml Dec. 28, 2016: 14.7 mml Jan. 2, 2017: 13.3 mml Jan. 6, 2017: 11.8 mml (Administration of the tea drinks, only) Jan. 10, 2017: 9 mml Jan. 14, 2017: 7 mml Jan. 17, 2017: 7.6 mml Jan. 22, 2017: 8.5 mml Jan. 27, 2017: 8 mml Feb. 1, 2017: 7.6 mml Feb. 4, 2017: 11.1 mml Feb. 6, 2017: 8.3 mml Feb. 10, 2017: 8.9 mml Feb. 18, 2017: 8.7 mml Feb. 21, 2017: 10.6 mml Feb. 25, 2017: 9.1 mml Feb. 28, 2017: 8.4 mml Mar. 1, 2017: 8.1 mml Mar. 5, 2017: 8.3 mml

(118) From the above case, it can be seen that only administration of metformin to decrease blood glucose would not lead to a good controlling effect, and the average value of blood glucose was 12.3 mml with a large fluctuation that varies from the 8.5 mml to the highest 19.5 mml After drinking the traditional Chinese medicine tea drinks of the present invention (brewing 1 to 2 bags every day), the average value of blood glucose was 8.6 mml with a steady trend where the values were fluctuated within 7-10 mml without the occurrence of very high measured results.

(119) The two cases show that the traditional Chinese medicine tea drinks of the present invention have significant curing effects on diabetes.

(120) Case 3

(121) Patient: 39-year-old, female

(122) The tested fasting blood glucose value was 17.5 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 7.2 mml after 2-week drinking of the tea drinks. During that period, in the first week, the subcutaneous injections of 8 u of insulin were performed before breakfast and supper, and were stopped in the secondary week.

(123) Case 4

(124) Patient: 65-year-old, female

(125) The tested fasting blood glucose value was 11.2 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 6.8 mml after 2-week drinking of the tea drinks. During that period, in the first week, 0.5 mg of metformin was administrated before each meal and was stopped in the secondary week.

(126) Case 5

(127) Patient: 53-year-old, male

(128) The tested fasting blood glucose value was 15 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 7.5 mml after 2-week drinking of the tea drinks. During that period, in the first week, 50 mg of acarbose was administrated with the first mouthful food and was stopped in the secondary week.

(129) Case 6

(130) Patient: 67-year-old, female

(131) The tested fasting blood glucose value was 12 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 5.4 mml after 2-week drinking of the tea drinks. During that period, in the first week, the subcutaneous injections of 10 u of insulin were performed before meals and were stopped in the secondary week.

(132) Case 7

(133) Patient: 70-year-old, female

(134) The tested fasting blood glucose value was 9 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 5.8 mml after 2 week drinking of the tea drinks. During that period, in the first week, 80 mg of gliclazide was administrated and was stopped in the secondary week.

(135) Case 8

(136) Patient: 79-year-old, female

(137) The tested fasting blood glucose value was 12.1 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 7.6 mml after 2 week drinking of the tea drinks. During that period, in the first week, 50 mg of acarbose was administrated with the first mouthful food and was stopped in the secondary week.

(138) Case 9

(139) Patient: 74-year-old, male

(140) The tested fasting blood glucose value was 8.4 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 7.9 mml after 2 week drinking of the tea drinks. During that period, in the first week, 80 mg of gliclazide was administrated and was stopped in the secondary week.

(141) Case 10

(142) Patient: 67-year-old, male

(143) The tested fasting blood glucose value was 8.2 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 7.8 mml after 2 week drinking of the tea drinks. During the meantime, diamicron was administrated.

(144) Case 11

(145) Patient: 75-year-old, male

(146) The tested fasting blood glucose value was 11.9 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 9.1 mml after 2-week drinking of the tea drinks. During that period, in the first week, the subcutaneous injections of insulin were performed before breakfasts and suppers and were stopped in the secondary week.

(147) Case 12

(148) Patient: 62-year-old, female

(149) The tested fasting blood glucose value was 14.8 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 8.9 mml after 2-week drinking of the tea drinks. During that period, in the first week, the subcutaneous injections of insulin were performed before breakfasts and suppers and were stopped in the secondary week.

(150) Case 13

(151) Patient: 68-year-old, female

(152) The tested fasting blood glucose value was 10.6 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 7.1 mml after 2 week drinking of the tea drinks. During that period, in the first week, 50 mg of acarbose and pioglitazone was administrated with the first mouthful food and was stopped in the secondary week.

(153) Case 14

(154) Patient: 60-year-old, male

(155) The tested fasting blood glucose value was 9.4 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 7.9 mml after 2-week drinking of the tea drinks. During that period, in the first week, the subcutaneous injections of insulin were performed before breakfasts and suppers and were stopped in the secondary week.

(156) Case 15

(157) Patient: 56-year-old, female

(158) The tested fasting blood glucose value was 9.1 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 6.9 mml after 2-week drinking of the tea drinks. During that period, in the first week, 50 mg of acarbose and pioglitazone was administrated with the first mouthful food and was stopped in the secondary week.

(159) Case 16

(160) Patient: 49-year-old, female

(161) The tested fasting blood glucose value was 8.8 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 6.9 mml after 2-week drinking of the tea drinks. During that period, in the first week, 80 mg of gliclazide was administrated and was stopped in the secondary week.

(162) Case 17

(163) Patient: 63-year-old, male

(164) The tested fasting blood glucose value was 11.4 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 8.1 mml after 2-week drinking of the tea drinks. During that period, in the first week, the subcutaneous injections of insulin were performed before breakfasts and suppers and were stopped in the secondary week.

(165) Case 18

(166) Patient: 59-year-old, male

(167) The tested fasting blood glucose value was 9.7 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 6.5 mml after 2-week drinking of the tea drinks. During that period, in the first week, the subcutaneous injections of insulin were performed before breakfasts and suppers and were stopped in the secondary week.

(168) Case 19

(169) Patient: 61-year-old, male

(170) The tested fasting blood glucose value was 8.0 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 5.9 mml after 2 week drinking of the tea drinks. During that period, in the first week, 50 mg of acarbose and pioglitazone was administrated with the first mouthful food and was stopped in the secondary week.

(171) Case 20

(172) Patient: 68-year-old, male

(173) The tested fasting blood glucose value was 17.5 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 7.2 mml after 2-week drinking of the tea drinks. During that period, in the first week, the subcutaneous injections of 8 u of insulin were performed before meals and were stopped in the secondary week.

(174) Case 21

(175) Patient: 46-year-old, male

(176) The tested fasting blood glucose value was 15.1 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 10.0 mml after 2-week drinking of the tea drinks. During that period, in the first week, chemical medicine was administrated and was stopped in the secondary week.

(177) Case 22

(178) Patient: 53-year-old, male

(179) The tested fasting blood glucose value was 7.8 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 6.3 mml after 2 week drinking of the tea drinks. During that period, in the first week, 50 mg of acarbose and pioglitazone was administrated with the first mouthful food and was stopped in the secondary week.

(180) Case 23

(181) Patient: 62-year-old, female

(182) The tested fasting blood glucose value was 6.9 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 5.8 mml after 2 week drinking of the tea drinks. During that period, in the first week, 50 mg of acarbose was administrated with the first mouthful food and was stopped in the secondary week.

(183) Case 24

(184) Patient: 71-year-old, male

(185) The tested fasting blood glucose value was 9.6 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 6.9 mml after 2 week drinking of the tea drinks. During that period, in the first week, 80 mg of gliclazide was administrated with the first mouthful food and was stopped in the secondary week.

(186) Case 25

(187) Patient: 48-year-old, female

(188) The tested fasting blood glucose value was 8.1 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 6.8 mml after 2-week drinking of the tea drinks. During that period, in the first week, the subcutaneous injections of insulin were performed before breakfasts and were stopped in the secondary week.

(189) Case 26

(190) Patient: 70-year-old, male

(191) The tested fasting blood glucose value was 11.1 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 9.3 mml after 2-week drinking of the tea drinks. During that period, in the first week, the subcutaneous injections of 8 units of insulin were performed before meals and stopped in the secondary week.

(192) Case 27

(193) Patient: 62-year-old, female

(194) The tested fasting blood glucose value was 7.6 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 6.5 mml after 2 week drinking of the tea drinks. During that period, in the first week, 50 mg of acarbose and pioglitazone was administrated with the first mouthful food and was stopped in the secondary week.

(195) Case 28

(196) Patient: 66-year-old, male

(197) The tested fasting blood glucose value was 6.9 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 5.7 mml after 2 week drinking of the tea drinks. During that period, in the first week, 80 mg of gliclazide was administrated and was stopped in the secondary week.

(198) Case 29

(199) Patient: 41-year-old, male

(200) The tested fasting blood glucose value was 10.8 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 8.2 mml after 2 week drinking of the tea drinks. During that period, in the first week, 80 mg of gliclazide was administrated and was stopped in the secondary week.

(201) Case 30

(202) Patient: 60-year-old, male

(203) The tested fasting blood glucose value was 14.7 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 8.8 mml after 2 week drinking of the tea drinks. During that period, in the first week, 50 mg of acarbose and pioglitazone was administrated with the first mouthful food and was stopped in the secondary week.

(204) Case 31

(205) Patient: 58-year-old, male

(206) The tested fasting blood glucose value was 11.7 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 10.5 mml after 2-week drinking of the tea drinks. During that period, in the first week, the subcutaneous injections of 8 units of insulin were performed before breakfasts and suppers and stopped in the secondary week.

(207) Case 32

(208) Patient: 47-year-old, female

(209) The tested fasting blood glucose value was 8.1 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 6.3 mml after 2 week drinking of the tea drinks. During that period, in the first week, 50 mg of acarbose and pioglitazone was administrated with the first mouthful food and was stopped in the secondary week.

(210) Case 33

(211) Patient: 47-year-old, female

(212) The tested fasting blood glucose value was 7.6 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 5.9 mml after 2 week drinking of the tea drinks. During that period, in the first week, 50 mg of acarbose was administrated with the first mouthful food and was stopped in the secondary week

(213) Case 34

(214) Patient: 60-year-old, male

(215) The tested fasting blood glucose value was 8.1 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 6.7 mml after 2 week drinking of the tea drinks. During that period, in the first week, 50 mg of 5 mg of glipizide and pioglitazone was administrated and was stopped in the secondary week

(216) Case 35

(217) Patient: 52-year-old, male

(218) The tested fasting blood glucose value was 12.7 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 9.4 mml after 2 week drinking of the tea drinks. During that period, in the first week, 50 mg of acarbose and pioglitazone was administrated with the first mouthful food and was stopped in the secondary week.

(219) Case 36

(220) Patient: 54-year-old, female

(221) The tested fasting blood glucose value was 10.5 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 8.6 mml after 2 week drinking of the tea drinks. During that period, in the first week, 2 mg of glimepiride was administrated and was stopped in the secondary week.

(222) Case 37

(223) Patient: 57-year-old, male

(224) The tested fasting blood glucose value was 8.9 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 7.1 mml after 2 week drinking of the tea drinks. During that period, in the first week, 50 mg of acarbose and pioglitazone was administrated with the first mouthful food and was stopped in the secondary week.

(225) Case 38

(226) Patient: 64-year-old, male

(227) The tested fasting blood glucose value was 6.9 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 5.7 mml after 2 week drinking of the tea drinks. During that period, in the first week, 50 mg of acarbose and pioglitazone was administrated with the first mouthful food and was stopped in the secondary week.

(228) Case 39

(229) Patient: 67-year-old, male

(230) The tested fasting blood glucose value was 8.5 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 7.1 mml after 2-week drinking of the tea drinks. During that period, in the first week, the subcutaneous injections of 10 units of insulin were performed before breakfasts and suppers and stopped in the secondary week.

(231) Case 40

(232) Patient: 56-year-old, female

(233) The tested fasting blood glucose value was 11.6 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 7.9 mml after 2 week drinking of the tea drinks. During that period, in the first week, chemical medicine was administrated and was stopped in the secondary week.

(234) Case 41

(235) Patient: 58-year-old, male

(236) The tested fasting blood glucose value was 8.6 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 6.0 mml after 2 week drinking of the tea drinks. During that period, in the first week, 50 mg of acarbose and pioglitazone was administrated with the first mouthful food and was stopped in the secondary week.

(237) Case 42

(238) Patient: 58-year-old, female

(239) The tested fasting blood glucose value was 8.9 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 5.3 mml after 2 week drinking of the tea drinks. During that period, in the first week, 50 mg of acarbose and pioglitazone was administrated with the first mouthful food and was stopped in the secondary week.

(240) Case 43

(241) Patient: 70-year-old, male

(242) The tested fasting blood glucose value was 13.3 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 10.5 mml after 2-week drinking of the tea drinks. During that period, in the first week, the subcutaneous injections of 8 units of insulin were performed before meals and stopped in the secondary week.

(243) Case 44

(244) Patient: 61-year-old, male

(245) The tested fasting blood glucose value was 15.6 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 9.7 mml after 2 week drinking of the tea drinks. During that period, in the first week, 50 mg of acarbose and pioglitazone was administrated with the first mouthful food and was stopped in the secondary week.

(246) Case 45

(247) Patient: 65-year-old, male

(248) The tested fasting blood glucose value was 9.5 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 8.2 mml after 2 week drinking of the tea drinks. During that period, in the first week, 50 mg of acarbose and pioglitazone was administrated with the first mouthful food and was stopped in the secondary week.

(249) Case 46

(250) Patient: 59-year-old, male

(251) The tested fasting blood glucose value was 12 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 8.0 mml after 2 week drinking of the tea drinks. During that period, in the first week, 50 mg of acarbose and pioglitazone was administrated with the first mouthful food and was stopped in the secondary week.

(252) Case 47

(253) Patient: 57-year-old, male

(254) The tested fasting blood glucose value was 7 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 5.9 mml after 2-week drinking of the tea drinks. During that period, in the first week, the subcutaneous injections of 8 units of insulin were performed before meals and stopped in the secondary week.

(255) Case 48

(256) Patient: 47-year-old, male

(257) The tested fasting blood glucose value was 9.1 mml before drinking the traditional Chinese medicine tea drinks of the present invention, and became 6.7 mml after 2 week drinking of the tea drinks. During that period, in the first week, 50 mg of acarbose was administrated with the first mouthful food and was stopped in the secondary week.

(258) The administration of the tea drinks of the present invention is absolutely effective for all the above 48 subjects of the diabetic clinical tests, and is even more effective than that of chemical medicines.

(259) The effect of the tea drinks of the invention is even better in the situation where the subjects replace administration of the common diabetic chemical medicines such as insulin, acarbose, pioglitazone, glipizide, glimepiride, gliclazide, metformin etc.

(260) A further advantage of the traditional Chinese medicine tea drinks of the present invention is its broad spectrum. Patients with differential sensitive to different chemical medicines can administrate the same traditional Chinese medicine tea drinks of the present invention.

(261) A still further advantage of the traditional Chinese medicine tea drinks of the present invention is its low toxicity. Dark tea is a common drink which has been drunk for thousands of years in China and no toxicity and side effects are found. The dried tangerine peels has been used as an additive of tea drinks or a flavoring of Chinese food for hundreds of years, and shows no toxicity and side effects. The recorded history of Dark tea used as traditional Chinese medicine has at least 400 years. The history of using dried tangerine peels as traditional Chinese medicine has 2000 years or more, and “Er'chen medical soup” decoction invented by ZhangZhongjing, a famous doctor of the Eastern Han dynasty in China has ever been used since then and shows no toxicity responses according to the record. There are no records showing that the combined application of Dark tea and dried tangerine peels has toxicity and side effects.

(262) Another advantage of the traditional Chinese medicine tea drinks of the present invention is the comprehensive effects thereof. Except for the good effect of blood glucose decreasing, the traditional Chinese medicine tea drinks of the present invention has effects of decreasing blood lipids, blood pressure and body weight.

(263) It should be understood that it the components dosages in traditional Chinese medicine recipes can be modified to enhance therapeutic effects in certain aspects, or some other adjuvant or assistant components can be added to increase the main functions or add other therapeutic functions. Such modifications or variations known to the skilled in the art will fall within the scope of inventive concept of the present invention.